Fiddlehead Parmesan Puffs
Adapted from a Williams Sonoma Recipe for Asparagus puffs, gruyere cheese and parmesan is good, as is a sharp cheddar. Whichever cheese you use, I hope you’ll like these!
Ingredient: Fiddleheads
Photo by Jamie Cruz
- Description –
Some of you may not be familiar with fiddleheads. They are actually a fern that hasn’t unfurled yet for the season. They are a vibrant green in color and are coiled up into a circle. I find they taste similar to asparagus. Fiddleheads are definitely a sign on Spring!
- Preparation –
Fiddleheads need to be cooked and many cooking methods work with these little guys: boiling, steaming or sauteing (after a quick safety boil/steam for good measure) are my favorite.
- Storage –
Fiddlehead Ferns are delicate and will quickly become unusable so it is recommended to eat them up as soon as possible. Be sure to store them in a plastic bag in the fridge if you are storing them for short periods of time.
- Nutrition –
Fiddleheads nutritional value is great! They are full of fiber and high in iron, contain vitamins A and C as well as being a good source of Omega 3 and 6.
Fiddleheads are pleasing to the eye. This is a sculpture of a fiddlehead at the Saint John Arts Centre in New Brunswick, Canada by a sculptor named Jim Boyd. Who knew?
Recipes Using Fiddleheads
Fiddlehead and Mozzarella Salad
Fiddleheads are the star of this simple salad. Herb butter of your choice along with fresh mozzarella cheese really bring this salad to life. Sarah tossed in some leftover grilled fennel for an extra layer of flavor!
Creamy Spring Soup with Potatoes, Asparagus and Fiddleheads
Fresh fiddleheads, asparagus, potatoes, garlic… what could be better? Using the asparagus stems to make the stock base for this soup adds a complexity of flavor that makes this one of my favorite recipes of the year. The addition of marscapone cheese, cream and butter helps too! Serve this with a crusty bread and you have a great main course.
